And we continue in “green mode” ….. This is one of those recipes that arise by chance, I was watching TV and when changing the channel I saw the end of a Karlos Arguiñano program in which the accompaniment for the recipe was this Rice made with spinach and the truth is that the appearance won over me. As I did not see the full program I adapted it my way.
Spinach and rice pair perfectly and make this dish a very healthy and balanced alternative when choosing a first course or accompaniment, as well as being very colorful.
The process is simple and the deep flavor of fried garlic makes it very tasty. Preparing and serving immediately is the secret of success because this rice is not one of those that rest, the sooner you serve it, the creamier it will be.
- 300 gr. of pump-type rice – Molí de Pals Rice (Spanish Rice) in my case
- 300 gr. clean and cut spinach (1 bag)
- 1 liter of chicken or vegetable broth (to taste)
- 6 cloves of garlic
- 1 or 2 green chili’s (spicy or sweet according to taste)
- Extra virgin olive oil
- Cilantro or fresh parsley (optional)
In a pot bring the broth to a boil. When it starts to boil put the spinach cut and washed, let them bleach, that is to say they lose their hardness and become soft. About 2 minutes. Turn off the fire.
We crush it with the turmix or in the kitchen robot until it is fine (Thermomix is liquid) but if you see that there are still bits you can pass it through a strainer. Reserve.
In a medium saucepan heat three or four tablespoons of oil, covering the bottom of the pan, brown the garlic cut into thick slices. This same oil flavored by garlic will be the base of flavor of this rice.
Add the chili’s split into 4 pieces, without seeds.
Add the rice with a little salt and “pearl”, that is, stir it until the edges of the grain look a bit transparent.
Add half of the spinach smoothie and stir occasionally so that it does not stick until absorbed, then add the rest of the broth, rectify the salt point, it is usually necessary to add a little. Lower over low heat and wait until the rice is cooked, in total about 15-18 minutes depending on the type of rice.
Serve immediately and add cilantro or parsley if you like it.